Cháo Gà (Vietnamese Chicken Congee)

5 steps. Take it one step at a time.

1. 01

   Combine the chicken, stock, ginger, and shallots

   In a large pot, combine the chicken, stock (or water), ginger, and shallots. Bring to a boil over high heat, then reduce to a simmer and cook for 25-30 minutes until the chicken is tender and cooked through.

   30 min
2. 02

   Remove the chicken from the pot and set aside

   Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat and discard the bones.

3. 03

   Rinse the jasmine rice under cold water

   While the chicken cools, rinse the jasmine rice under cold water until clear. Add the rice to the simmering broth (remove ginger and shallots first if desired). Cook on low heat, stirring occasionally to prevent sticking, for about 30-40 minutes or until the rice grains are broken and the consistency is creamy.

   40 min
4. 04

   Return the shredded chicken

   Return the shredded chicken to the pot. Stir in the fish sauce and salt to taste.

5. 05

   Ladle the congee

   Ladle the congee into bowls. Garnish with sliced green onions and a generous sprinkle of black pepper.